A calendar of dinners, with 615 recipes

Cut potatoes in about 1%-inch pieces, then boil carefully in boiling salted water. When done, drain and pour into Criscoed fireproof dish. Blend Crisco and flour in saucepan over fire, add milk, stir till boiling, then add cheese and seasonings. Pour over potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven. Vegetables Eggplant en Casserole 4 tablespoonfuls melted Crisco 2 garlic cloves 1 large eggplant 3 tomatoes 3 small onions 1 green pepper Salt and pepper to taste Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper. Pour in melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender. Serve hot or cold. Fried Parsley Crisco 1 bunch parsley Salt and pepper to taste Wash, pick and dry the parsley; put into frying basket and immerse in hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt and pepper. It should be a nice green color. If it turns black it has been too long in the fat. Green Peas a la Maitre d’Hotel 4 tablespoonfuls Crisco 1 tablespoonful lemon juice 1 quart shelled peas 2 sprigs mint Salt and pepper to taste 1 tablespoonful chopped parsley 1 teaspoonful sugar Shell peas and throw into plenty boiling water containing a teaspoonful of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon juice with Crisco and parsley; stir thts among peas, reheat them, and serve at once. Jerusalem Artichokes 2 tablespoonfuls Crisco 1% cupfuls milk 1 lb. artichokes 2 tablespoonfuls cream 2 tablespoonfuls flour Salt and pepper to taste 1 yolk of egg 1 teaspoonful chopped parsley 2 teaspoonfuls lemon juice ¥ cupful vinegar 1 pint boiling milk Wash and scrape artichokes, and throw each one in cold water containing vinegar; when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top. Vegetables Mushrooms au Gratin 4 tablespoonfuls Crisco 1 tablespoonful chopped parsley 14 large mushrooms 2 tablespoonfuls chopped 1 egg cooked meat Salt, pepper, and red pepper 2 tablespoonfuls breadcrumbs to taste Y% cupful stock 1 tablespoonful chopped suet Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round. Sufficient for fourteen mushrooms. New Potatoes a la France 3 tablespoonfuls Crisco 1 teaspoonful salt 2 lbs. new potatoes 1 tablespoonful chopped parsley 2 sprigs mint 1 tablespoonful lemon juice Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish. Potato Pone 2 tablespoonfuls Crisco 1 teaspoonful powdered ginger 1 generous cupful grated raw %% teaspoonful powdered cinnamon sweet potatoes Y% teaspoonful salt 1 cupful molasses 1 tablespoonful chopped 1 cupful milk candied orange peel Y% cupful sugar